Breakfast

Breakfast cookies

Name: Breakfast cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: For 16 cookies
Ingredients: 150 g Rapunzel Basic muesli; 30 g Rapunzel Almonds roasted, ground; 60 g Rapunzel Sunflower kernels; 30 g Rapunzel Pumpkin kernels roasted; 30 g Rapunzel Almond sticks; 30 g Rapunzel Sesame not hulled; 3 tbp Chia seeds; 30 g Rapunzel Cranberries; 1 tsp cinnamon; ¼ tsp salt; 120 ml Rapunzel Coconut blossom syrup; 75 g Rapunzel White tahini; ½ tsp Rapunzel Bourbon vanilla powder; 1 tbp Apple puree

Wilhelm Studio

29 Min.

For 16 cookies

Vegan

Info

Perptime 15 Min.
Baketime 14 Min.

Ingredients

Portions

150 g Rapunzel Basic muesli
30 g Rapunzel Almonds roasted, ground
60 g Rapunzel Sunflower kernels
30 g Rapunzel Pumpkin kernels roasted
30 g Rapunzel Almond sticks
30 g Sesame not hulled HIH
3 tbp Chia seeds
30 g Rapunzel Cranberries
1 tsp cinnamon
1 tsp salt
120 ml Rapunzel Coconut blossom syrup or Rapunzel Maple syrup grade A
75 g White tahini (sesame butter) oder Almond butter
1 Bourbon vanilla powder HIH
1 tbp Apple puree

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat the oven to 175 ° C and line a baking sheet with parchment paper. Mix all dry ingredients in a bowl. Add all wet ingredients (coconut blossom syrup, tahini and apple puree) to the dry ingredients and mix everything together well. Take the batter out of the bowl with a tablespoon, shape the biscuits and place on the baking sheet. Bake cookies for 12-14 minutes at 175 ° C.